I-Champagne iqine kakhulu emiphakathini yethu. Futhi hhayi kuphela njengesiphuzo esilula kubantu besifazane, kodwa futhi njengesibonakaliso seholide: bawugubha uNyaka Omusha naye, labo abasanda kushada bayaliphuza ehhovisi lokubhalisa, futhi baze baphule ibhodlela le-champagne, bahambise umkhumbi baye ohambweni lokuqala. Esikhathini sethu, lokhu kukhethwa kwamawayini e-champagne, ukuthi abantu abambalwa bacabanga ngalokho futhi, ngokujwayelekile, ukwenza kanjani i-champagne.
Ukuze kuvezwe i-champagne, kusetshenziswa izinhlobo ezintathu zamagilebhisi, okungukuthi i-Pinot Noir, i-Chardonnay, ne-Pinot Meunier. Ukuvuna kwamagilebhisi ukukhiqizwa kwe-champagne kuqoqwe kuphela ngezandla. Ngemuva kwalokho, kukhona ukucindezela okulula kwamajikijolo.
Ngaphezu kwalokho, ukukhiqizwa kwe-champagne kwenzeka "indlela yendabuko" noma "ye-champagne", abanye ochwepheshe bathi le ndlela - "indlela yokuvotela ibhodlela." Le nqubo yokwenza i-champagne, yebo, idinga izindleko ezinkulu zezinto ezibonakalayo futhi inzima kakhulu, kodwa umphumela uqinisekisa ngokugcwele izindlela, ngoba ngale ndlela ungathola iwayini eliphezulu kakhulu. Ubuchwepheshe wokwenza i-champagne kanje:
- Kusukela kumusi owutholile ngemuva kokucindezela ukwenza iwayini elomile. Njengomthetho, okuqukethwe kotshwala kulewayini kuncane, kepha i-acidity iphezulu ngokwanele.
- Khona-ke, ngokusho komphumela oyifunayo, abakwa-winemakers baxuba iwayini ngokulingana okuhlukile, beletha isihlahla ukuphelela. Ngezinye izikhathi, noma kunjalo, i-champagne yenziwe kusuka kuhlobo olulodwa lwamagilebhisi.
- Ingxube isuke idluliselwa ebhodleleni elikhulu kakhulu. Ibuye ifake 'i-liqueur yokukhiqiza', equkethe isiraphu yamagilebhisi amnandi, noma ushukela, imvubelo namavini aselekhulile. Khona-ke ibhodlela livaliwe ngokuqinile futhi lifakwa emgodini wesigumbi endaweni ephakeme. Ngaphakathi kwebhulegi, ngenxa yokuphuza amanzi, uhlelo lokuvutshelwa luqala futhi. Ngenxa yalokho, ikhishwa i-carbon dioxide. Igesi alikho igumbi, ngakho lidala ukucindezela okukhulu kakhulu ebhodleleni, ngaleyo ndlela igcwalise iwayini. Lapho inqubo yokuvuthwa isiphelile, imvubelo igxila emdongeni wesitsha nge-powdery precipitate.
Kuleli fomu, iwayini igcinwa emiphongolweni yokuhamba isikhathi eside. Kuphakathi "kokuguga phezu kwemisipha" ukuthi iwayini ligcwele izikhwama zesinkwa, amantongomane, amakhekhe amnandi, amanye ama-champagne awazisa.
Emva kokuvuthwa kokugcina kwewayini kusuka ebhodleleni, kubalulekile ukususa ukungena okubonakalayo, ngenkathi ushiya iwayini ligcwele carbon dioxide. Lena inqubo ebizwa ngokuthi 'ukuvuselela'.
Indlela yokwenza i-champagne eyenziwe ngokwenza?
I-Champagne ingenziwa ekhaya. Inzuzo enkulu yalesi siphuzo ukuzethemba izinga lezithako ezisetshenziswayo. Yebo, futhi akulula ukupheka.
Yenza lokhu ngezindlela ezimbili: imvelo, uphoqele iwayini elincane ukuba lizulazula emabhodleleni avaliwe, futhi ngokufakelwa i-carbonic acid emabhodleleni ewayini.
Awudingi ukuba ube isazi sokuqonda ukuthi indlela yemvelo ingcono. Futhi iwayini ngesikhathi esifanayo sinomnandi futhi kunomusa. Ngakho-ke usebenza kanjani nge-champagne? Inqubo yokwenza i-home champagne, ngokuyisisekelo, ifana nalokhu okuchaziwe ngenhla. Okokuqala, kulungiselelwe iwayini encane, okwathi ngemva kokuvutshelwa, iwayini kufanele libhejiswe, mhlawumbe livela ngaphansi kwe-champagne, ngoba linezindonga ezinamandla. Ebhodini ngalinye udinga ukuthulula i-spoonful ushukela, ungaphonsa amagilebhisi ambalwa.
Beka amabhodlela ekamelweni elifudumele, lapho kufanele kube khona endaweni enezingqimba. Gcoba amabhodlela kule ndawo izinyanga ezimbalwa. Ngemuva kwalokho, amabhodlela okuphuza kufanele afakwe entanyeni phansi, kule ndawo isakhiwo esivela ezindongeni sizohlangana emiphakathini futhi siyosuswa kalula uma ibhodlela livuliwe. Vula, ukususa izidumbu, udinga ngokucophelela. Ngokuphelele ukugwema ukulahlekelwa, yiqiniso, ngeke kuphumelele, kodwa kufanele kuncishiswe.
Ngemuva kokukhipha umkhumbi, amabhodlela kufanele agcwaliswe ngewayini, ngokuqinile agxilwe futhi ahlolwe egumbini elipholile lokuguga. Isikhathi esincane sokugcina i-home champagne yizinyanga ezingu-3.